Coconut Soufflé Egg Yolk Bread

Prepare medium-sized materials. Medium seed: high-gluten flour: 175g, fine sugar: 10g, room temperature water: 125g, fresh yeast: 5g.

Pour fresh yeast and sugar into room temperature water, stir to dissolve, pour in high-gluten flour, then pour in yeast water, turn the mixer to 1 and mix into a dough, turn to 2 to knead the dough for 3 minutes.

Take it out and put it into a clean basin, cover it with plastic wrap, and ferment it at room temperature 28°C for 40-60 minutes until it doubles in size. If the medium type is too wet, you can reserve 15 grams of water for fear of not being able to control it well. You can add it later when making the dough depending on the situation.

During the fermentation process, prepare the soufflé filling.

Soften the butter until it can be easily spread with a spatula, beat with eggs until smooth, add powdered sugar (if there are lumps, sift), beat until slightly white, add room temperature whole egg liquid in batches, beat smooth, then pour in all the coconut milk and milk powder.

After mixing into a ball, place it in a clean container, cover with plastic wrap, and refrigerate for more than 20 minutes to facilitate shaping.

The fermented medium-sized seeds will have a honeycomb shape inside, and the main dough ingredients are ready.

Put high-gluten flour, whole egg liquid, sugar, and fresh yeast into the dough mixing bowl, set to medium, mix into a dough at speed 1, then turn to speed 2 and knead for 2 minutes, then add salt, turn to speed 3 and continue kneading.

Knead the dough until it is smooth and pull off the thick film, add the softened butter, turn to low speed and mix the butter and dough, then turn to high speed to knead the dough.

Until the dough can be pulled out as a strong film and the edges of the holes are basically smooth, take out the dough, hold the dough with both hands, fold it outwards and make a round shape, cover it with plastic wrap, and let it rest at room temperature for about 30 minutes. You will see that the volume expands slightly and it feels airy when you touch it with your fingers.

Arrange the egg yolks on a baking sheet lined with greaseproof paper, spray with white wine, place in the preheated oven at 160°C, bake for 5 minutes, take out and cool slightly after baking.

After the dough is relaxed, divide it into 65g pieces. After folding and rounding, hold the dough in your right hand and roll it slightly counterclockwise. Cover with plastic wrap and let it rest at room temperature for 15 minutes.

Take out the refrigerated coconut filling, make 30g each, flatten it, wrap it with egg yolk and set aside.

Take a piece of loose dough, flatten it, and roll it out into a round dough piece that is thick in the middle and thin on both sides. Turn it over and put the stuffing ball on it.

Hold the filling ball with your left hand, push it up with your right hand, tighten the seam, and place it on the baking sheet with the seam facing down.

33℃ humidity 85%, for secondary fermentation, you can put it in the oven, add a bowl of warm water at about 30℃ for fermentation, the time is 20-30 minutes, mainly depending on the state of the dough.

Ferment until about 2 times in size. Take it out when fermentation is almost completed. Preheat the oven to 190℃. Spray water on the surface of the dough and sprinkle with white sesame seeds. Put down the first layer and bake at 190℃ for 180℃ for 18 minutes. Cover with tin foil when the color is satisfied. You can use parchment paper between the dough to prevent them from sticking together when baking

After baking, take it out to cool and brush a layer of butter while it's still hot. The surface will be more shiny and beautiful.

Coconut Soufflé Egg Yolk Bread

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